Citrus & Avocado Chop Salad Recipe
Make Citrus & Avocado Chop Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Produce
Dressing
Method
Prep greens and citrus
- 1
Rinse and thoroughly dry romaine lettuce and baby spinach; tear into bite-sized pieces and place in a large salad bowl.
- 2
Peel and dice the avocado into roughly 1/2-inch pieces; toss with a squeeze of lime juice to prevent browning.
Prepare citrus and aromatics
- 3
Segment the orange, removing white pith; add the segments to the bowl with the greens.
- 4
Halve the cherry tomatoes; finely dice the red onion; chop cilantro leaves.
Toast seeds
- 5
Toast pepitas in a dry skillet over medium heat until fragrant and lightly golden, about 2–3 minutes; transfer to a plate to cool.
Make dressing
- 6
Whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl until the dressing is emulsified.
Assemble salad
- 7
Add the avocado, orange segments, cherry tomatoes, red onion, cilantro, and toasted pepitas to the greens.
- 8
Drizzle dressing over the salad and toss gently to coat.
- 9
Sprinkle feta cheese on top if using; season with additional salt and pepper to taste.
